Description
This Greek Healing Soup is a nourishing and flavorful vegetarian dish packed with fresh vegetables, chickpeas, and aromatic herbs. Combining wholesome ingredients like kale, zucchini, and potatoes with traditional Mediterranean spices, this soup is perfect for a comforting meal that supports wellness and is easy to prepare.
Ingredients
Scale
Vegetables
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 1 medium potato, peeled and diced
- 1 zucchini, diced
- 1 cup chopped kale or spinach
Pantry Items
- 2 tablespoons olive oil
- 1 can (14 oz) chickpeas, drained and rinsed
- 6 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- Juice of 1 lemon
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté the onion: In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent, stirring occasionally.
- Add garlic: Add the minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn it.
- Cook carrots and celery: Stir in the diced carrots and celery, cooking for about 5 minutes until they begin to soften.
- Add potato and zucchini: Add the diced potato and zucchini to the pot, mixing well to combine. Cook for another 5 minutes.
- Add liquids and spices: Pour in the vegetable broth and add the chickpeas, dried oregano, thyme, ground cumin, salt, and pepper. Stir well to ensure all ingredients are well combined.
- Simmer: Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 20 minutes, or until all the vegetables are tender.
- Add greens: During the last few minutes of cooking, stir in the chopped kale or spinach until wilted.
- Finish with lemon: Remove the pot from heat and squeeze in the lemon juice, stirring gently to combine.
- Adjust seasoning: Taste and adjust the seasoning with more salt, pepper, or lemon juice if desired.
- Serve: Serve the soup hot, garnished with fresh chopped parsley. Enjoy!
Notes
- Feel free to substitute kale with spinach or other leafy greens you prefer.
- Use low-sodium vegetable broth to control the salt content.
- This soup stores well in the refrigerator for up to 3 days and can be frozen for longer storage.
- For a spicy twist, add a pinch of crushed red pepper flakes when adding spices.
- To make it gluten-free, ensure the vegetable broth you use is certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 6 g
- Saturated Fat: 0.9 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: Greek soup, healing soup, vegetarian soup, chickpea soup, healthy soup, Mediterranean recipe, vegetable soup
